I know, I know. It's been 14 years since I've posted. But.... I made something last night and I couldn't stop mouthgasming, so I decided I needed to share this recipe. It's pretty similar to one I already have on here- but so so so so good. And so so so good for you, just like an actual orgasm.
I live alone and eat by myself because I'm an independent woman who don't need no man, so this recipe will serve one really hungry person, which I always am, or maybe 2 people. I don't know- I tried to save half for a scramble this morning and then I laughed at that thought as I scraped the bottom of the pan to get the last morsel into my gigantic mouth. So double the recipe just to have leftovers or something to eat when you wake up hungry at 2am.
Ingredients:
1 carrot- chopped
1/2 small onion- diced
1/2 zuchinni- sliced into half moons
1/2 bell pepper- any color (don't be a racist)- sliced
2 cups kale, chopped
1/2 cup cooked quinoa or black beans
1 wedge laughing cow cheese, chipotle and queso flavor
1 small red potato
4 tbls salsa
1 tbls cumin
1 tsp chili powder
salt & pepper and salt 'n peppa's 'push it'
2 tbls evoo
Pre-heat your oven to 450. Do it. Now. Please don't argue with me. Then, throw all the vegetables onto a pan and toss with evoo, salt, pepper, cumin and chili powder. Spread them out so they cook evenly and because spreading them out sounds dirty. Roast for about 12 minutes, then flip them around to show them who's boss, and roast for another 8 minutes or so until they're nice and golden. Meanwhile, take the chopped kale and put in a pan, add a tiny bit of water, cover, and steam on medium high until nice and wilted. Season with salt and pepa. Then, once the veggies are done, mix them into the pan with the kale and add your cooked quinoa. Pour the salsa on top, and mix them around while you sing. Singing makes everything better. Then, add the wedge of the laughing cow cheese, stir it all around until it's nice and melted.. look at what you just made, high five your dog (or yourself), and try and get the food to the plate before you finish it. It's hard, I know. (that's what she said. hehehehe).
Enjoy!
Tuesday, July 17, 2012
Monday, July 9, 2012
Nutrition Health Benefits: by Jillian Mckee
Hey Food people. So a woman named Jillian Mckee emailed me recently telling me she loved the blog and wanted to share some nutritional health benefits with my readers. I know I haven't written anything for you to read in awhile because I'm lazy- but here is something to read!
Enjoy!
Nutrition for Fighting
Cancer
According to the National Cancer Institute, one third of all cancers may be connected to diet. Many foods in your local grocery store possess potent cancer fighting compounds. These range from antioxidants, which neutralize the damage caused by free radicals, to strong phytochemicals that are only now being heavily researched.
There is no one component to these foods that make them good for fighting cancer; it is best to eat a variety of foods. Supplements can be helpful, but often food sources have substances that work with the anti-cancer substance in order to better eliminate any potential side effects. Your diet can also help you better manage your reaction to chemotherapy or radiation, or even mesothelioma treatment side effects. Fiber, for example, can help prevent the constipation that is a common side effect of certain cancer treatments. Good nutrition also prevents secondary cancer risks.
Avocados
Avocados are a great source of glutathione, a strong antioxidant that works by attacking free radicals and preventing the digestion of certain fats. They also provide a higher amount of potassium and beta-carotene than bananas. New research suggests that avocados can help treat viral hepatitis, which can cause liver cancer.
Broccoli
Broccoli contains a chemical compound that fights breast cancer by transforming a cancer-causing hormone into a more beneficial form. Broccoli contains sulforaphane, which is thought to help prevent some cancers, like rectal and colon cancer. Sulforaphane promotes the manufacture of enzymes that neutralize harmful carcinogens and free radicals.
More bitter types of broccoli have higher amounts of sulforaphane. The amount can vary by as much as 30 times, so shop carefully.
Garlic
Garlic includes allium chemicals that enhance the immune system, boost immune activity of cancer-fighting cells, and help eliminate carcinogens. Substances found in garlic help keep carcinogens from attacking cells, slowing the development of tumors. One ingredient in garlic oil, diallyl sulfide, has been found to neutralize carcinogens in the liver. Studies also found that garlic reduces the risk of developing colon and stomach cancer.
Raspberries
Raspberries may help guard against cancer through antioxidants- substances that neutralize free radical damage. Black raspberries can decrease the incidence of esophageal tumors by as much as 62 percent and help prevent colon cancer.
Tomatoes
Tomatoes have an antioxidant called lycopene that can help control free radical damage. They also contain vitamin C, a potent antioxidant. Note that tomatoes produce more lycopene when the weather is hotter. Carrots, red peppers, and watermelons also have these antioxidants, but in much smaller amounts.
According to the National Cancer Institute, one third of all cancers may be connected to diet. Many foods in your local grocery store possess potent cancer fighting compounds. These range from antioxidants, which neutralize the damage caused by free radicals, to strong phytochemicals that are only now being heavily researched.
There is no one component to these foods that make them good for fighting cancer; it is best to eat a variety of foods. Supplements can be helpful, but often food sources have substances that work with the anti-cancer substance in order to better eliminate any potential side effects. Your diet can also help you better manage your reaction to chemotherapy or radiation, or even mesothelioma treatment side effects. Fiber, for example, can help prevent the constipation that is a common side effect of certain cancer treatments. Good nutrition also prevents secondary cancer risks.
Avocados
Avocados are a great source of glutathione, a strong antioxidant that works by attacking free radicals and preventing the digestion of certain fats. They also provide a higher amount of potassium and beta-carotene than bananas. New research suggests that avocados can help treat viral hepatitis, which can cause liver cancer.
Broccoli
Broccoli contains a chemical compound that fights breast cancer by transforming a cancer-causing hormone into a more beneficial form. Broccoli contains sulforaphane, which is thought to help prevent some cancers, like rectal and colon cancer. Sulforaphane promotes the manufacture of enzymes that neutralize harmful carcinogens and free radicals.
More bitter types of broccoli have higher amounts of sulforaphane. The amount can vary by as much as 30 times, so shop carefully.
Garlic
Garlic includes allium chemicals that enhance the immune system, boost immune activity of cancer-fighting cells, and help eliminate carcinogens. Substances found in garlic help keep carcinogens from attacking cells, slowing the development of tumors. One ingredient in garlic oil, diallyl sulfide, has been found to neutralize carcinogens in the liver. Studies also found that garlic reduces the risk of developing colon and stomach cancer.
Raspberries
Raspberries may help guard against cancer through antioxidants- substances that neutralize free radical damage. Black raspberries can decrease the incidence of esophageal tumors by as much as 62 percent and help prevent colon cancer.
Tomatoes
Tomatoes have an antioxidant called lycopene that can help control free radical damage. They also contain vitamin C, a potent antioxidant. Note that tomatoes produce more lycopene when the weather is hotter. Carrots, red peppers, and watermelons also have these antioxidants, but in much smaller amounts.
Jillian Mckee
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